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Thread: Side Dishes for a Pork Loin Roast

  1. #1

    Side Dishes for a Pork Loin Roast

    Hello!

    I am having my family over for dinner for the first time in my own house.

    I have decided to make a PorkLoin Roast stuffed with Apple & Corn Bread Stuffing..... Anyone have any suggestions for side dishes that would compliment my main dish?

    Thanks so much!
    Jen

  2. #2
    Greetings Jen...

    I can only imagine how you are looking forward to having your parents at your home for dinner!!

    I do indeed have a suggestion. And it SO easy. When your parents arrive, have oven at 450F. Cut some root vegetables (parsnips, rutabaga, butternut squash) all about the same size...enough for everyone. Coat with olive oil, salt and pepper. Place cut sides down on foil-lined cookie sheet; place in oven (bottom rack). Bake until bottoms brown and caramelize. Pierce with sharp knife to check doneness (about 15 minutes depending on size of cut veggies). When almost done, add 4 thinly sliced garlic cloves over the vegetables and shut off oven. Cover with foil. When ready to serve, sprinkle chopped fresh thyme and parsley over all and serve. The steam of the veggies should loosen any that stick. Check for seasoning and serve. Roasted veggies have the best flavor!!

    Have a great time!!

    Dolores

    Editing to Add: Welcome to the CL boards!!
    "we can't go 'round measuring our goodness by what we don't do, by what we deny ourselves, what we resist and who we exclude...
    we've got to measure goodness by what we embrace, what we create, and who we include."
    Pierre Henri in Chocolat
    ~~~~~~~~~~~~~~~~~~~
    www.photographybydolores.com

  3. #3
    Join Date
    Oct 2005
    Location
    The Lowcountry
    Posts
    346
    Personally, I would stay away from anything too starchy since you have the stuffing. For something green, how about some kind of braised green (kale, collards, etc...?) or green beans with caramelized shallots?

    If you do want to do something starchy, I like the idea of roasted root vegetables. Pureed sweet potatoes or mashed potatoes would be good, too.

    Welcome!

  4. #4
    Join Date
    Oct 2004
    Location
    Canada
    Posts
    354
    Quote Originally Posted by MissFood View Post
    or green beans with caramelized shallots
    I think there's a recipe for this somewhere but I can't find it in a search. Does anyone have time to post? Thanks!

  5. #5
    Join Date
    Dec 2006
    Location
    San Francisco Bay Area
    Posts
    336

  6. #6
    Join Date
    Oct 2004
    Location
    Canada
    Posts
    354
    Many thanks!

  7. #7
    I haven't made these in a while, but I like them. I usually like more sauce than CL and other recipes call for, so I usually use less onion than the recipe calls for.

    Scalloped Vidalia Onions

    Aount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    4 pounds Vidalia or other sweet onions, trimmed and quartered
    Cooking spray
    1 1/2 teaspoons olive oil
    2/3 cup dry sherry
    1 tablespoon butter
    2 tablespoons all-purpose flour
    1 cup 1% low-fat milk
    1/4 cup (1 ounce) shredded Gruyre cheese
    3/4 teaspoon salt
    1/4 teaspoon black pepper

    Preheat oven to 400.
    Place onions in a 13 x 9-inch baking dish coated with cooking spray.
    Drizzle with oil, tossing to coat. Bake at 400 for 40 minutes, stirring
    halfway through cooking time. Remove from oven. Drizzle sherry over
    onions; stir to combine. Bake an additional 40 minutes, stirring once.

    Melt butter in a small saucepan over medium heat. Add flour, stirring with
    a whisk until smooth. Gradually add milk, stirring with a whisk until
    blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from
    heat. Add cheese, salt, and pepper, stirring until smooth.

    Pour milk mixture over onions, stirring to combine. Bake at 400 for 20
    minutes or until mixture is thick and beginning to brown on top. Remove
    from oven. Let stand 10 minutes before serving.

    Yield: 8 servings (serving size: about 2/3 cup)

    NUTRITION PER SERVING
    CALORIES 164(26% from fat); FAT 4.7g (sat 2.1g,mono 2g,poly 0.4g); PROTEIN
    6.4g; CHOLESTEROL 11mg; CALCIUM 196mg; SODIUM 160mg; FIBER 2.3g; IRON
    0.6mg; CARBOHYDRATE 23.1g


    And this is by no means light, but oh so yummy and easy.

    Creamed Corn

    20 oz. frozen corn
    2 cups half & half (or 1 cup whipping cream & 1 cup milk)
    1 tsp. salt
    2 Tbl. sugar
    pinch of white pepper

    2 Tbls. melted butter
    2 rounded Tbl. flour

    Combine all ingredients except flour and butter. Put in a pot and bring to a boil. Simmer 5 minute. Blend butter and flour together and add to corn. Mix well and take off heat.

    I think this is better if you let set for a bit then reheat. It seems to get a bit thicker that way. Plus you can make it ahead of time.

  8. #8
    Join Date
    Jul 2002
    Location
    Georgia 'burbs
    Posts
    672
    You have already gotten some good suggestions but here are 2 more! These are both quick and easy.



    ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA

    Active time: 10 min Start to finish: 35 min

    1 lb Brussels sprouts, trimmed and halved (quartered if large)
    2 oz pancetta, visible fat discarded and pancetta minced
    1 garlic clove, minced
    1/2 tablespoon extra-virgin olive oil
    1/4 cup water

    Preheat oven to 450F.
    Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

    Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

    Makes 4 servings.

    Gourmet
    January 2001



    Roasted Fennel with Parmesan
    Copyright, 2004, Ina Garten

    2 large fennel bulbs
    1/4 cup good olive oil
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    Parmesan shavings

    Preheat the oven to 400 degrees F.
    Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
    Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.
    Wag more...bark less...

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